Whats In The Glass

[devo]

I've been ignoring my attempt at an Amber lager I did back in August 08 and have to say it's much better now than then. I kinda over hopped it but time has help back it off a touch.

 

[winkle]

A few of the guys at the Batz PU on the weekend got to try a bottled version of the latest incarnation of an Acerola Ale. This one had some Munich 1 added to the bill (as suggested by some at the QABC).
The result is slightly sweet, but tart and dry at the same time, after 6 weeks the aroma is big but restrained - bloody nice on a muggy nite.
View attachment 24133
(left it long enough to clear Screwy )

 

[devo]

A few of the guys at the Batz PU on the weekend got to try a bottled version of the latest incarnation of an Acerola Ale. This one had some Munich 1 added to the bill (as suggested by some at the QABC).
The result is slightly sweet, but tart and dry at the same time, after 6 weeks the aroma is big but restrained - bloody nice on a muggy nite.
View attachment 24133
(left it long enough to clear Screwy )

Looks great.... I'd have say that since using munich 1 in my pale ales I've noticed a marked improvement.

 

[Peter Wadey]

Weather is just right for a wheat beer....
5 1/2 days mash to keg + 3 days in the keg.
Interrupted the gassing to take a sample, too impatient....that's ok with a wheat beer

First 0.5 litre in the bucket.
2nd with a level of yeast I can live with in a wheat beer



1.052
50% Wey. Pils
44% JW Wheat Malt
6% Torrefied Wheat (ran out of wheat malt.....you can tell I don't do many wheat beers )
Acid malt to suit
Mt Hood to 16 IBU
WB-06

3rd with dinner, better stop

Pete

 

[Screwtop]

A few of the guys at the Batz PU on the weekend got to try a bottled version of the latest incarnation of an Acerola Ale. This one had some Munich 1 added to the bill (as suggested by some at the QABC).
The result is slightly sweet, but tart and dry at the same time, after 6 weeks the aroma is big but restrained - bloody nice on a muggy nite.
View attachment 24133
(left it long enough to clear Screwy )

I think I can imagine what that tastes like, looks great Perry!

 

[AndrewQLD]

I think I can imagine what that tastes like, looks great Perry!

T'was quite nice indeed Screwy, and I learn't a thing or two as well thanks Winkle, I'd never heard of Acerola before, very interesting.

Andrew

 

[Screwtop]

I'd never heard of Acerola before, very interesting.

Andrew

Have never seen Perry with a cold, must be all that vitamin C laced beer :lol:

 

[winkle]

No cold today, but a bit weary at work - its far too drinkable <_<

 

[Thirsty Boy]

My Teacher Pale Ale - its current version is an English Bitter.

Very happy with the latest tweaks. Spicy lemony hops and a hint of toffee and toast. Only 4% but plenty of flavour and mouthfeel. This ones a keeper

Brewed on the 10th, pitched yeast on the 11th & just filtered and kegged tonight (2:00am) in time for the party I promised it for.... Hopefully no green flavours (I am bad at picking them up)

 

[warrenlw63]

my czech pilsner using the wyeast urquell 2000 which I'd have to say is my fav strain when doing this style.

View attachment 24105

Extremely happy with how this has turned out. BTW the haze is from the frosty cold glass rather than the beer itself.

Couldn't help meeself. I can now say without doubt it tastes even better than it looks. :wub:

Stunningly-balanced drop Mr. Devo!

Warren -

 

[TidalPete]

My contribution to our great Australia Day

tradition is this great Aussie Ale. :super:

Please note the lack of sediment & utter clarity of the wort.
With no chill haze evident & an efficiency of 99.9% one could be forgiven for thinking that I filter (And envy my mash & hop regime ), which I steadfastly refuse to do.
This is a definite clone (+ improvement) of one the best of our country's megaswill beers.
Long Live Oz & Happy Australia Day tomorrow fellas
.


:beer: TP

PS --- Please keep your eyes on the mexican in the background trying to take over. :lol:

 

[TidalPete]

With the funny stuff over & done with here is my latest Roggenweizen using a third generation 3068 Weihenstephan Weizen yeast.
Very tasty I must say but I admit that the great banana & clove characteristics that were such a prominent feature in generation 1 seem to have dissipated somewhat (Especially the banana) in this generation 3 even though the recipe is (More or less) the same as is the fermentation temp (20 deg c).
My imagination?
My starters have always been the same size as well. What to do about the absence of the above?
Perhaps just upping the fermentation temp to 22 deg c will do the trick?

Anyone else noticed the esters\characteristics of their yeasts fading over the generations???? Just curious.

TP :beer:

 

[newguy]

Anyone else noticed the esters\characteristics of their yeasts fading over the generations???? Just curious.

3068 is notorious for it. The less yeast you pitch, and the less you oxygenate your wort, the more banana esters you get. I reuse my yeast cake for another 2 batches after the initial pitch and the 2nd has a low banana component and the 3rd has none. The next time I use it I think I'm going to pour out almost all of the cake between pitches to see if more banana comes through.

 

[devo]

Here is a Saison warren passed onto me while he popped over to sample my czech pils.



The picture doesn't even come close to describing how good this beer was to drink....I still have a chubby over it. :super:

 

[KHB]

View attachment 24252

With the funny stuff over & done with here is my latest Roggenweizen using a third generation 3068 Weihenstephan Weizen yeast.
Very tasty I must say but I admit that the great banana & clove characteristics that were such a prominent feature in generation 1 seem to have dissipated somewhat (Especially the banana) in this generation 3 even though the recipe is (More or less) the same as is the fermentation temp (20 deg c).
My imagination?
My starters have always been the same size as well. What to do about the absence of the above?
Perhaps just upping the fermentation temp to 22 deg c will do the trick?

Anyone else noticed the esters\characteristics of their yeasts fading over the generations???? Just curious.

TP :beer:

Hey tidal pete looke great.

Any chance of a recipie??

Cheers KHB

 

[Tony]

TP......... with regards to the 3068........ i have found the same thing.

I have almost come to the conclusion that its a one off pitching yeast.

I have one in the fridge and am thinking of splitting it in half from the smack pack and using it forst gen twice.

One weizen and one roggen!

cheers

 

[TidalPete]

Hey tidal pete looke great.

Any chance of a recipie??

Cheers KHB

No worries KHB,

Not really a Rogger as such with only 0.88 Kg of wheat but tastes pretty good all the same. :icon_cheers: Don't ask me why I added that Carafa because I forget.
Supposed to be consumed fresh but this is one of the last bottles & a quick roll on the table soon got the yeast into suspension again.
From newguy's earlier post I plan to get another pack of 3068 ASAP.


09-03-2008 Old Fart Roggenbier

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Wednesday September 03, 2008
Head Brewer: TidalPete
Asst Brewer: Mrs Sharkbait
Recipe: Old Fart Roggenbier

Recipe Specifics
----------------

Batch Size (L): 31.00 Wort Size (L): 24.00
Total Grain (Kg): 5.24
Anticipated OG: 1.048 Plato: 11.83
Anticipated EBC: 33.6
Anticipated IBU: 20.3
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes

Actual OG: 1.046 Plato: 11.32
Actual FG: 1.011 Plato: 2.81

Alc by Weight: 3.55 by Volume: 4.54 From Measured Gravities.
ADF: 75.1 RDF 62.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 91 %
Anticipated Points From Mash: 47.64
Actual Points From Mash: 48.03


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
24.8 1.30 kg. Weyermann Munich II Germany 317.42 31
24.8 1.30 kg. Cryer Galaxy Malt Australia 317.42 4
24.8 1.30 kg. Weyermann Rye Germany 317.42 8
16.8 0.88 kg. Cryer Wheat Malt Australia 317.42 2
3.4 0.18 kg. Bairds light Crystal Scotland 225.54 38
3.4 0.18 kg. Weyermann Melanoidin Germany 309.07 93
1.9 0.10 kg. Weyermann Carafa Special II Germany 300.71 1479

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. Southern Cross Pellet 13.00 15.6 60 min.
18.00 g. Southern Cross Pellet 13.00 4.7 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Tsp Sodium Met Other 90 Min.(mash)
1.00 Tsp Table Salt Spice 90 Min.(boil)
1.00 Tsp Yeast Nutrient Other 15 Min.(boil)


Yeast
-----

DCL Yeast WB-06 SafAle West Euro Wheat


Mash Schedule
-------------

Mash Name: All Wheaties

Total Grain Kg: 5.24
Total Water Qts: 17.98 - Before Additional Infusions
Total Water L: 17.01 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 21 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Mash-in 5 5 35 35 Infuse 37 17.01 3.25
Ferula-Acid 5 20 42 42 Direct --- ------- ----
Protein 6 20 56 56 Direct --- ------- ----
Saccharification 5 30 63 63 Direct --- ------- ----
Glyco-Protein 5 30 72 72 Direct --- ------- ----
Mashout 3 10 78 78 Direct --- ------- ----


Total Water Qts: 17.98 - After Additional Infusions
Total Water L: 17.01 - After Additional Infusions
Total Mash Volume L: 20.51 - After Additional Infusions

TP :beer:

 

[white.grant]

My weizenbock which is now pretty delicious (if not a little blurry) after a couple months cellaring



As it happens TP I used a third gen 3068 on this and it does tend to get more subtle as you go.

cheers

grant

 

[TidalPete]

TP......... with regards to the 3068........ i have found the same thing.

I have almost come to the conclusion that its a one off pitching yeast.

I have one in the fridge and am thinking of splitting it in half from the smack pack and using it forst gen twice.

One weizen and one roggen!

cheers

Hey Tony,

Just saw your post as I posted the above.
That is a generation 3 that I farmed from a on-going generation 1 starter given to me from another brewer & I tend to agree with you & newguy as per using generation 1 exclusively.
Will split my next Wyeast 3068 into 10 tubes which should last a while.

TP :beer:

Edit --- just saw your post Grant. :icon_cheers:

 

[THE DRUNK ARAB]

Couldn't help meeself. I can now say without doubt it tastes even better than it looks. :wub:

Stunningly-balanced drop Mr. Devo!

Warren -

Here is a Saison warren passed onto me while he popped over to sample my czech pils.

View attachment 24304

The picture doesn't even come close to describing how good this beer was to drink....I still have a chubby over it. :super:

Oi! Go get yourselves a room or something!
Bloody Victorians! LOL!

C&B
TDA